This is the peak season for strawberries and rhubarb – two of my favorite spring treats. Except for maybe a freshly-picked tomato, there’s nothing like a fresh strawberry. If you have the chance to pick your own strawberries or get some from your local farmer’s market, go for it!
I also love rhubarb. The tart, tangy-ness (is that even a word?) combined with the sweetness of the strawberries is a match made in heaven. One of my favorite desserts to make with this combination is a crostata. Crostatas are what you’d get if a pie and a tart got together and had a baby.
Here’s my recipe for a quick and easy Strawberry Rhubarb Crostata.Strawberry Rhubarb Crostata 15 minutes prep time; 1 1/4 hours to bake 1 quart strawberries (4 cups) 2 medium rhubarb stalks (about 1 cup) 1 1/2 tablespoons flour 1/2 cup sugar 1/4 teaspoon cinnamon 1 – 9″ pie crust
Preheat oven to 350F. Cut the berries in half. Quarter large berries. Place in a medium size bowl. Peel and slice the rhubarb into 1/2″ pieces and add to the bowl.
Stir in the flour, sugar and cinnamon. The rhubarb is pretty tart and I like mine on the tangy side. If you like things a little sweeter, increase the amount of sugar to 3/4 cup.
Place in the middle rack in the oven and bake for an hour and 15 minutes. Rotate once about halfway through for more even cooking. Apparently I wasn’t careful enough when I folded the crust around the fruit and some of the juice baked out onto the baking sheet.
Making a crostata is really easy to do. The hard part is waiting for it to bake so you can eat it! You can trust me on that!